Monday, June 26, 2017

Frosted Lemon Sour Cream Lemon Cookies

Three lemons, sitting on my counter top just begging me to make some of those yummy lemon bars we all love!  But, I figured if I was going to bake something with them, I should probably try something new and make a post.
So, I looked through my almost million Pinterest saves and came up with these little morsels of tangy lemoney goodness.  
They are soft and delicious and maybe they satisfied my lemon craving! But then, again, I might still need some lemon bars!
Lemon zest always add such deep lemon flavor!

The dough is sticky but the consistency of think cake batter!

Drop by the spoonful onto the cookie sheet.  
Bake until the center no longer glistens.  Do not overbake!

The frosting is full of lemon flavor.  The recipe calls for the juice of two lemons but I only did the juice of one lemon and then added about a tsp of milk to make it more of the consistency I liked. Of course I added yellow sugar sprinkles because sprinkles make everything taste better, right?
I couldn't wait to give them a try.  I really love this recipe.  It was quick and easy and you can make them any size you want just by the amount of dough you drop onto the cookie sheet. 
Give them a try if you might be craving lemon! 


1/2 cup butter, room temperature
2 cups granulated sugar
4 large eggs
1/2 cup sour cream
zest of 2 lemons
juice of 1 lemon
1/2 tsp baking soda
3 tsp baking powder
4 1/2 cups all purpose flour


1/4 cup butter, room temperature
2 1/2 cups powdered sugar
juice of 2 lemons
yellow food coloring, optional

Preheat oven to 350 degrees F 

In a large bowl cream the butter and sugar.  Add eggs one at a time, mixing well after each addition.

Add sour cream, lemon zest and lemon juice.  Mix well. 

Add flour, baking soda and baking powder and mix just until combined.  Dough will be sticky and the consistency of thick cake batter.

Drop dough by spoon onto a greased baking sheet. (Use any size spoon for desired size of cookie) I baked a dozen on a large cookie sheet.  Make the drops as round as possible.  Bake for 10-11 minutes or until the center in no longer glistening.  Do not over bake!  Cool Completely!


With electric mixer, beat sugar until creamy.  Add powdered sugar and lemon juice and beat until smooth.  Color with yellow food coloring if desired.

Frost cooled cookies.  Sprinkle with yellow sugar sprinkles if desired.


Wednesday, June 7, 2017

Easy S'Mores Cups

So sometimes I just want a S'More.  Have you ever felt that way and have no campfire to make some?  I have even been known to stick a big old marshmallow on a fork and toast it over my electric stove element.  (Hey it actually works light a charm).  
I had an urge that I should post on this blog today.  It's been a long time since I have so I thought I would make these S'Mores Cups that I had saved on my Pinterest page. 
Thanks to Beth on "The First Year".

They are super easy and pretty darn yummy to eat.  You just make them in a cupcake pan and voila! They are ready to eat in no time at all.  
Start with the graham cracker crumbs, sugar and melted butter.

Press them into the cupcake pan that has been sprayed so they don't stick!

Press the crumbs down into the pan and bake for 5 minutes

Add marshamallows and chocolate chips to your liking.  I used milk chocolate chips because when I make s'mores, I use a milk chocolate bar.  Add more crumbs and press down and back another 4 minutes.

Add more marshmallows and chocolate chips and put under broiler.  Let the marshmallows get toasted.  Remove from the oven and let cool 15 minutes before you remove from the pan.

These things are rich and yummy.  Just right for a summer evening when you are craving S'Mores.  Give them a try!

S’More’s Cups
·         2 cups graham cracker crumbs
·         1 stick butter, melted
·         1/2 cup sugar
·         chocolate chips
·         mini marshmallows

1.       Preheat the oven to 350ยบ F. Lightly spray a regular sized muffin pan with non-stick cooking spray. In a medium sized mixing bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until well mixed and crumbs resemble wet sand. Place 1 & 1/2 to 2 tablespoons of graham cracker crumbs in each muffin well. Press them down firmly into the pan. I like to use a 1/2 cup or something similar to help me compact the crumbs. Bake that first layer for 5 minutes.
2.       Remove the pan from the oven and add add mini marshmallows and chocolate chips to each muffin well. Measuring is not crucial! Add as many or as few as you’d like. Then add another layer of graham cracker crumbs (1 & 1/2 to 2 tablespoons again) on top of the marshmallows and chocolate chips. Use a cup to press the crumbs down firmly. Bake for 4 minutes.
3.       Remove the pan from the oven and add more mini marshmallows and chocolate chips. Place them pan back in the oven, turn the oven to broil to toast the marshmallows until golden, 2-3 minutes. Leave the oven door open partially so you can see how toasty the marshmallows are getting.
4.       Remove the pan from the oven and allow the s’mores cups to cool for 15 minutes before removing them from the pan. I found it easiest to use a small metal offset spatula around the outside of each s’mores cup to loosen any melted on marshmallow. I then used a spoon to remove the cups from the pan. Once you have the s’mores cups removed from the muffin pan you could heat them up in the oven on a baking sheet before serving or serve them at room temperature. Warning! They are messy and crumbly but delicious!

Wednesday, October 12, 2016

Lemony Lemon Poppyseed Pancakes with Lemon Cream Syrup

So I was looking through Pinterest for something yummy for breakfast for a girl's getaway to a cozy cabin at Bear Lake.  I love anything lemon!  And poppy seeds, well, that just adds to it, right?  This recipe is topped with a lemon cream syrup that just makes it delish!  It's easy and makes quite a few pancakes. I topped it with the syrup, a little whipped cream and of course, a lemon twist!

We are going to top these with fresh blueberries when we eat them this weekend.  I didn't have any blueberries, though,so I grabbed some of my frozen raspberries and put them on top and oh my goodness!!!  You really need to try these. If you love lemon and you love breakfast, you will not be disappointed!
NOTE: I have also used my Buttermilk Syrup and it's yummy too!

Lemon Poppyseed Pancakes with Lemon Cream Syrup
Yield: About 14 pancakes
·         2 cups all-purpose flour
·         3 1/2 Tbsp poppy seeds
·         2 tsp baking powder
·         1/2 tsp baking soda
·         1/2 tsp salt
·         1/4 cup granulated sugar
·         1 Tbsp lemon zest
·         2 cups buttermilk
·         2 Tbsp fresh lemon juice
·         2 large eggs
·         1 1/2 tsp lemon extract
·         1/2 tsp vanilla extract
·         3 Tbsp butter, melted
·         Diced fresh strawberries, for serving (optional)
Lemon Cream Syrup
·         1/2 cup heavy cream
·         1/4 cup butter (I recommend salted butter)
·         1 cup granulated sugar
·         1/4 cup fresh lemon juice
·         1/2 tsp baking soda
·         1 tsp lemon extract
·         For the pancakes:
·         Preheat an electric griddle to 375 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. Create a well in dry mixture and set aside. In a seperate mixing bowl, whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter. Pour buttermilk mixture into well in flour mixture and whisk just until nearly combined (batter should be lumpy, don't over-mix). Butter griddle if necessary and pour batter onto griddle into rounds about 1/4 - 1/3 cup at a time. Cook until bottom is golden then flip and cook opposite side until golden. Serve immediately with Lemon Cream Syrup and fresh strawberries if desired.
·         For the syrup:
·         In a medium saucepan combine heavy cream, butter, sugar and lemon juice. Cook mixture over medium heat, stirring frequently, until mixture begins to boil. Allow to boil for 1 without stirring, then remove from heat and stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy and frothy then return to low heat and cook about 30 seconds longer (until baking soda flavor has cooked out), then remove from heat and stir in lemon extract. Serve warm.
Note: Syrup can be stored in the refrigerator up to one week and reheated before serving

Monday, November 9, 2015

French Bread, Chicken Pockets and Cinnamon Rolls

I got this wonderful bread recipe when I married into the Jolley Family.  It is called 2 Hour French Bread and it is super easy. I always made French bread out of it and then one day I decided to make cinnamon rolls out of it.  I used the dough for scones and breadsticks as well.  One day, I had a bright idea. I loved though chicken pockets made with pop and fresh croissants but with a big family and on a limited budget I thought maybe I could make the same recipe with my French bread.  Wow did they turn out so much better than with the store bought rolls. 

This recipe is just stirred together.  In the picture above, it looks kind of a mess.  I promise you, if you will follow the recipe exactly it will turn out every time.  And you can use it for anything you would like!
Can you believe that is even the same bread as in the first picture.  It makes the most wonderful dough to work with. Anyway, make it into bread or rolls, or fill it with anything you can imagine. I will share some ideas with the recipe.  It's long so take a minute to look through all the ideas.
 Roll out for cinnamon rolls or orange rolls or even add raspberry jam to make sweet rolls.
 I spread butter over the dough and then sprinkle with cinnamon and sugar.  Then I roll them up!
 Place on a sprayed pan.  I usually put them a little closer together than I did tonight!
 Let raise until double.  Bake at 400* for about 14 minutes!

Cool the rolls and then frost with your favorite frosting.

 Mix together the cream cheese, onion, salt, pepper, melted butter and milk with a mixer
It will be very creamy and yummy!
 Add in the cubed chicken and mix it well

 Roll the dough out like for the cinnamon rolls and cut into about 3-4 inch squares.  Put a big spoonful of the chicken cream cheese mixture in the center.
Bring opposite corners of the dough up and pinch them together into little pockets. Roll them in melted butter and then in a mixture of Italian Style bread crumbs and Parmesan Cheese.

Bake at 400* until golden brown and hollow sounding when you thump on them.  (Around 16-20 minutes)

I make a gravy out of the chicken broth from when I baked the chicken but you can make your own gravy or use a can of Cream of Chicken soup. Anyway, these are little pillows of heaven that can bring comfort on a stormy winter night.  I hope you enjoy!

2 Hour French Bread


6 Cups Flour                                                                           1 Tbls. Salt

1 Pkg (or 1 tbls) Yeast                                                            1/3 cup Oil

3 Tbls. Sugar                                                                           2 1/2 Cups Hot Water


Mix the 3 cups flour, yeast, sugar and salt.  Add the water and the oil.  Mix together with a spoon and then add 3 more cups flour. Leave spoon in the bowl and stir down every 10 minutes for a total of 50 minutes.  Dough is ready to use.  Roll into bread loaves and let raise until double.  Can brush with whipped egg white for a crustier crust.  Bake at 400° for 20 minutes.   Makes 2 loaves French bread.

Chicken Cream Cheese Pockets

1 8-oz. pkg Cream Cheese                                                    4 Tbls. melted butter

4 Tbls. Milk                                                                              2 Tbls. grated onion

1/2 tsp. salt                                                                              1/4 tsp. pepper

4 cups cubed cooked chicken                                                Melted butter or margarine

Italian seasoned breadcrumbs.


Mix with a mixer all of the ingredients except the chicken, bread crumbs and butter to roll the rolls in.  Add the chicken and stir together.  Roll the dough like for cinnamon roll except thinner.  Cut into 4-inch squares.  Put a spoonful of filling in the center of each square.  Pull up opposite corners and seal well.  Dip in melted butter and then in breadcrumbs.  Put seam side down on a cookie sheet.  Do not let rise.  Bake at 400° for 16-20 minutes.  Serve with chicken gravy over the top.
Pizza in a Loaf

1-1/2 lbs. lean ground beef or sausage                      1 minced onion
1 can or jar of your favorite pizza sauce                    grated cheese
Any other pizza toppings

Brown meat & onion until done.  Drain.  Add pizza sauce and mix together.  Roll bread dough to fit into a greased jelly roll size cookie sheet.  Put meat mixture down the middle 1/3 of the dough.  Add any other pizza toppings you like and cheese.  Make 1 inch slits diagonally about 1 inch from the filling to the edge.  Fold over edges left side then right side and repeat until completed.  Do not let rise.  Bake immediately at 400° for 16-20 minutes.  Serve hot.

Stroganoff Pockets

1 lb. lean ground beef                                                             diced onion
1 can cream of mushroom                                                     1/2 cup sour cream
Italian seasoned bread crumbs                                               melted butter

Brown beef and onion.  Drain.  Add soup and sour cream. Cool.  Roll out bread and cut into 4-inch squares.  Put a spoonful of mixture in the center of each square (can use grated cheese too).  Pull up opposite corners and seal.  Dip in melted butter and bread crumbs.  Do not let rise. Bake at 400° 16-20 minutes.
Breakfast Pockets

Scrambled eggs                                                                      ham or bacon
Grated cheese                                                                        any other toppings

Roll bread out and cut into 4-inch squares.  Layer with egg, meat, cheese, etc.  Pull up opposite corners and seal.  Place seam side down.  Do not let rise.  Bake at 400° for 16-20 minutes.
Sloppy Joe Pockets
Roll out bread and cut into 4-inch squares.  Fill with your favorite sloppy joe mixture.  Pull up corners and seal.  Bake, seem side down, 400° 16-20 minute.
Taco Pockets
Taco filling                                                                               grated cheese
Roll out bread dough and cut into 4-inch squares.  Fill and seal.  Bake at 400° for 16-20 minutes.  Can serve with an enchilada sauce over the top.
Parmesan Rolls
Melt butter or margarine and mix in grated Parmesan cheese.  (Consistency should be like pancake batter).  Make rolls about the size of a large walnut.  Roll in the cheese mixture so it is completely covered.  Put on pan and let rise until doubled.  Bake at 375° for 15-20 minutes or until golden brown.
Orange Rolls
1 Cube Butter or Margarine, softened
1 Cup Sugar
Grated Orange Rind (Fresh)
Mix butter and sugar (Do not melt butter).  Add the grated orange peel and mix. Make rolls the size of large walnuts.  Put a dab of mixture on the top of each roll.  Let rise until double.  Bake at 375° for 15-20 minutes.  NOTE:  Sugar will burn if you are not careful.  It is helpful to use a coated baking sheet.


Saturday, September 5, 2015

Heavenly Blueberry and Cream Angel Dessert

So my kids gave me some fresh blueberries from their Bountiful Basket.  I figured that I needed to make something yummy with them.  I had my family coming for a shish-ka-bob party last night so I got onto Pinterest to find a recipe.  Thanks to "Mel's Kitchen", this is what I came up with.  Man O Man is it yummy.  The best part about this recipe is that you could use any fruit that you would like.  Raspberries and/or peaches is my thought.  Any way, I didn't do step by step photos because I was in a huge hurry but the recipe tells you how to put it all together. 
I did add a little extra water to the blueberry compote to make it not quite so thick and I'm glad that I did.  Give this a try.  It looks fancy for any party and tastes so good!

Heavenly Blueberry and Cream Angel Dessert



Blueberry Filling:

·         12 ounces frozen blueberries

·         2 tablespoons granulated sugar

·         2 tablespoons cornstarch

·         1/4 cup cold water

·         Squeeze of fresh lemon juice (about 1/2 tablespoon)

Cake and Cream:

·         Baked, cooled and cubed angel food cake (see note)

·         16 ounces light cream cheese, softened to room temperature

·         2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)

·         2/3 cup granulated sugar

Whipped Cream:

·         1 1/2 cups heavy cream

·         3 tablespoons powdered sugar


1.     For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.

2.     For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.

3.     For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.

4.     To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.

5.     Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.